Spicy Sausage Pasta with Broccoli Rabe
Serves 230 mins prep40 mins cook
A one-bowl family dinner that never gets old! Italian sausage pasta is a one-bowl family dinner that never gets old! This robust dish features pasta paired with a meaty garlic-olive oil sauce with broccoli rabe (rapini), chili pepper and pecorino.
0 servings
What you need
Instructions
Heat 2 tablespoons olive oil in a large (12-14-inch) skillet over medium-high heat. Crumble the sausage and add to the pan. Cook until the sausage is cooked and browned, stirring frequently, about 10 minutes. Scoop out the sausage to a plate. Pour the wine in the pan and let it bubble for a minute, while scraping up the brown juices. Lower the heat and add the remaining 2 tablespoons olive oil to coat the bottom of the pan. Stir in the red onion and fennel (if using), along with 1 teaspoon salt. Cook without browning (adjust the heat if necessary), until the vegetables are tender, about 8 minutes. Meanwhile, bring 6 quarts water to a boil and add 3 tablespoons kosher salt. Chop the broccoli rabe bunch into halves or thirds. Add to the boiling water and cook 2 minutes. Remove with a slotted spoon to colander set into a large bowl. Add the pasta to the water. While the pasta cooks, stir the garlic and crushed chili to taste (I start with ½ teaspoon) into the skillet with the sausage. Scoop out about ¼ cup of the boiling pasta water and add to the pan to loosen the sauce. When the pasta is al dente, drain, and reserve another ¼ cup or so of the cooking water. Add the pasta to the pan along with the broccoli rabe and stir everything together over low heat. Dribble in more water and olive oil as needed to keep it saucy (but not too liquidy). Serve the pasta in bowls, sprinkled with lightly chopped fennel frond tops, and the cheese.View original recipe